Combine the flour, garlic powder, salt, and pepper in a shallow dish. Dredge each chicken cutlet in the flour mixture to coat each side lightly.
Heat the olive oil over medium heat in a large heavy skillet.
Once hot, lay each cutlet flat in the pan being careful not to overcrowd the pan. Cook for 3 to 4 minutes on the first side without flipping, then flip and cook 3 minutes on the other side. Remove from pan and repeat with any remaining chicken. Remove chicken and set aside.
Reduce heat to low. Add the butter to the pan, with any remaining flour and stir for about 1 minute or until it is golden brown.
Add the chicken broth and lemon juice to the pan and continue stirring and scraping the browned bits from the bottom of the pan until smooth. Bring sauce to a simmer, then slowly stir in the heavy cream and add the capers.
Add the chicken back into the sauce and simmer for about 4 to 8 minutes or until chicken is cooked through (165˚ internal temp).
